1 large or 2 small heads of bok choy, washed, separated and cut into 2 inch pieces

1/2 red bell pepper, diced

1-2 tsp ginger spice blend*

1-2 tsp Szechuan spice blend*

2 tsp tamari (gluten-free) or soy sauce

1-2 tsp sesame seed, for garnish

Preparation

For the rice and millet:

Bring the water, wild and brown rice to a boil in a stock pot. Reduce the heat, cover and simmer for 15 minutes -- set your timer. Add the millet, stir and continue simmering in the covered pot for 30 minutes until done.

For the stir-fry:Place the sliced tempeh, oil and flax meal in a bowl. Mix together so that the flax sticks to the tempeh. Heat a dry wok to medium high heat and fry the tempeh until golden brown - about 5 minutes. Remove from pan.

Put 2-4 tablespoons of water in the wok. Add the chard stems and bok choy, cover and steam for 1-2 minutes. Add the chard leaves, red pepper, spices and tamari. Cover and steam for 1-2 minutes. Mix in the tempeh. Serve over the rice and garnish with sesame seeds.